BABISH GARLIC BREAD RECIPES

Steps:

• In a large high-walled skillet, heat the olive oil over medium heat until shimmering, about 2 minutes
• Add the onion and cook, stirring, until soft and translucent, about 3 minutes
• Add the garlic and cook, stirring, until fragrant, about 1 minute
• Add both canned tomatoes and their juices, oregano, and basil and bring to a simmer
• Reduce the heat and cook at a bare simmer until the flavors have mellowed and the pizza sauce has thickened, about 45 minutes
• Season with salt and pepper and remove from the heat
• Preheat the oven to 425°F
• Line a rimmed baking sheet with aluminum foil
• Without cutting all the way through the loaf, split the French bread lengthwise and open it up like a book
• Lay the bread split-sides up on the lined baking sheet
• Sprinkle half the mozzarella over the top and spread 1 ½ cups of the pizza sauce evenly over the cheese
• (Reserve the remaining sauce for another use or refrigerate in an airtight container for up to 1 week
• ) Top with the remaining mozzarella and the Parmesan
• Bake for 10 to 15 minutes, until the bread is toasted and the cheese is melted and browned in spots
• Remove from the oven

Steps:

• Heat the oven to 400 degrees. In a small bowl, stir together the butter, garlic, Parmesan and parsley. Add the salt and generously season with pepper. Set aside while you cut the baguette.
• Cut deep slits into the baguette, 1-inch apart — don’t cut all the way through the loaf — and place the baguette on a large piece of foil. Using a teaspoon or an offset spatula, generously spread the seasoned butter inside each slit. Make sure to reach the bottom of the slit; don’t be shy here.
• Wrap the baguette in the foil, place on a baking sheet and bake for 15 minutes. Remove the baguette from the oven and unwrap the top (leave the bread on the foil). If you’re adding mozzarella, use the offset spatula or spoon to gently open each slit and tuck a piece of mozzarella in (it’s O.K. if the cheese pops out from the top a little). Return bread to the oven and bake until crisp and golden on top, another 5 minutes. Slice with a serrated knife (or tear with your hands) and serve at once.